dehydrating food with a vacuum chamber
I've been considering buying a food dehydrator, mostly for fruit, maybe some jerky. I know that a conventional food dehydrator can take a while, 12-24 hours. I'm curious, can I use a vacuum chamber to dehydrate the fruit instead? Will it take less time? I imagine that making raisins may be problematic as they have a sealed skin and would explode, but I don't think that would happen with banana or apple slices.
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You can certain lyophilize fruit. It's done commercially and there's no insurmountable barrier to doing it at home. Since water basically 'boils til it freezes' in a vacuum, then slowly sublimes, you're not likely to get much improvement on a dehydrator's 12-24 hour cycle. For some fruits however, product can be much better when freeze dried. Here's some examples of what you can get: Bananas, peas, tomato slices, carrot slices, spinach, beans, mango, whole berrys etc.
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